Categories: Pasta
Ingredients
- 1 pound fresh or frozen cavatelli
- 3 teaspoons olive oil
- 2 ears corn (kernels cut from the cob)
- 1 pint cherry tomatoes, quartered
- 1 1/2 cups (6 1/2 oz) ounces diced zucchini, 1/4-inch
- 2 cloves garlic, sliced
- 1 teaspoon kosher salt
- black pepper, to taste
- 3/4 cup homemade marinara sauce
- 6 tablespoons grated Pecorino Romano, plus more for serving
- 2 tablespoons fresh basil, for garnish
Directions
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Bring a large pot of salted water to a boil.
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In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.
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Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.
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Add the corn and zucchini and cook until tender crisp, 2 to 3 minutes.
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Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.
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Meanwhile, cook the cavatelli according to package directions,reserving some of the water before draining, then toss with the marinara and vegetables.
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Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.
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Serve right away with fresh basil and additional grated cheese if desired.